Recipe for Cream Scones

March 3rd 2010

Most traditional scone recipes use both butter and milk or half&half. Here we skip the butter and a few of the mixing steps by using only heavy cream. This simplifies and shortens the preparation process, and the end result yields a crispy, more glazed crust with a moist interior. Any dried fruit such as cherries, apricots, raisins, etc. will work, also chocolate chips. The almond extract is optional but goes well with cherry and apricot. The two-temperature baking process is necessary. The initial high heat activates the baking powder faster and yields a higher rise, but if left to bake at that temp the bottoms will burn while the interior remains undone.

Preheat oven to 425 F. Combine flour, brown sugar, baking powder, and salt and mix thoroughly. Add diced fruit. Combine almond extract and vanilla with the heavy cream and add to flour mixture. Stir with a spatula until there are large clumps. Using a squeezing motion with clean hands, press the dough into a ball until all the flour has been absorbed. (The photo shows the flour partially absorbed.)

Place the dough onto a large cutting board and press into a disc approximately one inch thick and 10 inches in diameter. Cut into 6-8 wedges and move to a baking sheet.

With a pastry brush, coat scones with egg mixture and sprinkle with sugar.

Bake at 425 for 10 minutes, reduce heat to 375 and rotate pan, bake for 10 minutes more, until done. There should be a crispy crust and a moist, light interior. Allow to cool on a baking rack for at least 15 minutes.

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